South of the Border Shrimp Salsa looks as good as it tastes

RICHMOND, Va – We took a run to the border with Cookbook Co-authors Allie Cushing and Monica Van Cleve. The sisters made a tasty South of the Border Shrimp Salsa straight from the pages of their cookbook, ‘Girls with Crabs.’ For more information visit www.GirlswithCrabs.com.

South of the Border Shrimp Salsa:

So cool and refreshing to look at, and to eat! The best thing about this salsa is you can alter all of the ingredients to your liking. We are always heavy-handed with fresh limes, jalapenos, garlic and cilantro……and we like a few extra dashes of hot sauce, too!’ Makes 5 cups

From the fridge:

SHRIMP ½ pound large, cooked, deveined, peeled and chopped

TOMATOES 1 ½ cups fresh, chopped

AVOCADOS 2 medium ripe, chopped

RED ONION ½ cup chopped

JALAPEÑO 1 small pepper, minced

CILANTRO 1/3 cup fresh, chopped

LIMES 2, juiced

From the spice cabinet:

GARLIC 1 T fresh, minced

OREGANO 1 t dried, or ½ t fresh

HOT SAUCE to taste

Combine the ingredients in a large glass bowl, salt to taste, cover and chill at least 2 hours. Serve with fresh tortilla chips.